PF Kitchen: Veggie Frittata
Ingredients:
1 cup egg whites
1 organic egg
3 cups of spinach (arugula or baby kale would work, too!)
1/2 cup cherry tomatoes (cut in half)
2 small peppers (I used red and orange)
2 tablespoons fresh grated Parmesan
Coconut oil pan spray
Ground salt and pepper to taste
Directions:
Heat pan and spray with coconut oil
Add eggs and top with all other ingredients – DO NOT STIR!
Once the eggs are set and you can see the sides of eggs are starting to brown, turn off burner. Put a tight lid on pan and let sit for about 10-15 minutes.
You should be able to get the frittata out of pan like an omelet. Enjoy!
Nutrition
Per serving: 9.5 g Fat; 6.5 g Carbohydrates; 20.5 g Protein
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